I've been absolutely craving one of the dishes I tried in Spain last year. Torrijas. This Easter specialty is like boozy French toast and was absolutely delicious. You could have it as a dessert, but I made it for a leisurely brunch with many cups of coffee.
Torrijas (for 2)
1/4 cup sherry (I used a dry amontillado)
4 thick slices of good but stale bread
butter for frying
1/4 cup maple syrup
2 tbs more sherry
sprinkle ground cinnamon
Beat the eggs with the sherry. Dip 2 slices of the bread into the egg mixture on both sides.
Heat a frying pan and add a knob of butter. When the butter froths, add the first slices of bread and add the second slices to the egg mixture.
In an ovenproof baking dish, mix the maple syrup, extra sherry and cinnamon. Turn the oven on to 140C.
Now it is time to flip the first 2 pieces of toast in the pan, and flip the second 2 in the egg mixture.
Put the kettle on for the coffee.
Flip the first 2 pieces of toast into the dish of syrup and put it into the preheated oven.
Add an extra dab of butter to the frying pan if you think it needs it. Put the second 2 pieces of toast into the frying pan.
When those are done on both sides, get them onto your plates. Pull the warm, syrup-soaked ones out of the oven and put one of them on each plate too, and pour the rest of the warm, cinnamony, boozy syrup over them.
If you were serving this for dessert, some cream would be a good thing.